There was no way to stir the floaty part and watery part together. I don't throw food away lightly, and I threw this out after just a couple of bites. I didn't believe this at first, and I tried using the gum-thickener-gel-ful soy milk from our fridge, and the yogurt it produced was sticky a nightmare floating in a jar of water. The key to making soy yogurt in the Instant Pot is exactly what Nussinow says in her book: you have got to use soy milk that's only soybeans and water (sweetener and salt are okay).
#NINJA FOODI FERMENT MODE HOW TO#
She does a soy-coconut mix that her family loves. a variation from my friend Erin at Kitchen Gadget Vegan.The recipe below is what I landed on after a lot of tinkering with cooking times and some technique changes that make it less messy.
#NINJA FOODI FERMENT MODE FULL#
I refer to it several times a week for full recipes and for her bean, grain, and veggie cooking times, which are way more accurate than the booklet that came with my Instant Pot. There are dozens of amazing pressure cooker recipes in Vegan Under Pressure, and I encourage you to grab a copy. At first, I was hesitant to post my recipe, since in some ways it's so much like the one in the book.īut after answering tons of questions from friends, family, and readers about how to make yogurt in the Instant Pot, I felt like it might be worthwhile to share what I'd learned. My recipe is based on my adventures with the soy yogurt recipe in Vegan Under Pressureby Jill Nussinow. When you make your own soy yogurt from scratch, it can be truly unsweetened, so you have a lot more control over the sweetness when you're cooking with it. And I like sweet food!īut when you're cooking with yogurt, maybe you're trying to make something savory or maybe you just want to mix in some strawberry jam without turning your breakfast bowl from a little bit sweet to tooth-meltingly sugary. Store-bought soy yogurts - even most marked "plain" - are all so sweet. But my favorite thing about it is that it's unsweetened.
#NINJA FOODI FERMENT MODE FREE#
It is SO much cheaper than store-bought, and my homemade soy yogurt is free of additives.
Y'all, I make soy yogurt on a weekly basis now.
We have so many good vegan yogurts on store shelves, why bother making my own? Oh how wrong I was! When I got my Instant Pot last year, one thing I was sure I'd never use was the yogurt function. Join me, as I spill all of my yogurt-making tricks! Refrigerate leftovers for up to 2 weeks.You only need two ingredients to turn soy milk into Instant Pot yogurt. Cover and place the glass bowl back in the refrigerator or divide the yogurt among airtight glass jars. Let incubate for 8 hours.Īfter 8 hours, transfer your yogurt to a glass container and chill for 4 hours in the refrigerator.Īdd the vanilla and honey (if using) to the yogurt and stir until well combined.
Assemble the pressure lid, making sure the pressure release valve is in the VENT position. Stir in the yogurt and whisk until incorporated. Gently skim off the “skin” on the milk and discard. Select START/STOP to turn off SEAR/SAUTÉ.Īllow the milk to cool to 110☏, continuing to check the temperature often and stirring frequently. Select START/STOP to begin.īring the milk to 180☏, checking the temperature often and stirring frequently so the milk does not burn at the bottom, about 30 minutes.
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